Passion Fruit Pound Cake
1.
Prepare the ingredients, remove the seeds of the passion fruit, save the juice for later use
2.
After the butter is softened, add icing sugar and stir evenly with a whisk until fluffy and lighter in color
3.
Add the egg liquid in multiple times, be sure to add it in multiple times, each time you have to let the butter and the egg liquid absorb each other before adding a second time
4.
Fully integrated picture
5.
Add sieved low powder (you can also add 5g baking powder when sieving low powder, I didn't add it here)
6.
Stir with a silicone spatula until there are no particles, and then add passion fruit juice in 2 times. After stirring, add the second time. This time the oven is preheated to 160 degrees.
7.
Put it into a piping bag and squeeze it into the mold, and vigorously shake it at 160 degrees for 40 minutes before putting it in the oven
8.
When baking for 20 minutes, turn on the oven and draw a straight line in the middle of the cake (I forgot to take a picture here) to see if it is colored at about 30 minutes. If you don’t want the color to be too dark, cover it with tin foil
9.
Remove the mold immediately after baking, and put it in the refrigerator after it cools down. I made it at night until the oil tastes better. You can also slice it the next day and put it in the refrigerator
10.
After slicing
11.
Can be exquisitely packaged, giving a decent gift
Tips:
Our mold size is 19.5×9.5×6CM
Softening butter in winter is a time-consuming thing. It can't be softened in a cold day. I cut small pieces and put it in the microwave for 4 minutes on low heat. You can adjust the microwave time according to the amount and size of the butter.
